Kohinoor Pulao Special Recipe For Eid ul Adha
Ingredients
For Making The kofta:
1: beef mince 1kg
2: bread slice 1 (soaked in water)
3: thick yogurt 3 tbsp
4: ginger & garlic paste 2 tbsp
5: onion 1 large (grind)
6: fried onions 3 tbsp
7: gram flour 1 tbsp (dry roasted)
8: almonds 10 (dry roasted)
9: cashew nuts 10 (dry roasted)
10: desiccated coconut 1 & 1/2 tbsp (dry roasted)
11: egg 1
12: salt 1 & 1/2 tsp
13: red chilli powder 1 & 1/2 tsp
14: garam masala powder 1 tsp (heaped)
Second Step:
1: rice 1 kg
2: potatoes 700g (peeled & cut in wedges)
3: onions 2 large (grind)
4: thick yogurt 1 cup
5: boiled eggs 6
7: cinnamon stick 1 piece
8: black cardamom 2
9: cloves 10
10: star anise 1
11: black peppercorn 1/2 tsp
12: cumin seeds 1 tsp
13: fennel seed powder 1 tbsp
14: green cardamom 6
15: food colour yellow 1/2 tsp
16: kewra water 1 & 1/2 tbsp
17: red chilli powder 1 tsp (heaped)
18: salt 2 tbsp (heaped)
19: ginger & garlic paste 2 tbsp
20: bullet green chilli 6
21: almonds, pistachio, raisins 1/2 cup (fried in a little oil)
22: oil 1/2 cup
23: coriander leaves 1 hand full
Instructions
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1: grind almonds, cashew nuts, coconut, gram flour, fried onions, keep aside.
2: in a chopper add mince, ginger & garlic paste, yogurt, fried onions, red chilli powder, garam masala powder, salt, bread, ground mixture, egg and grind it smooth.
3: grease your palms and make round balls.
4: heat oil add cumin, cinnamon, cloves, peppercorns, green cardamom, black cardamom, star anise, onion, ginger & garlic mix and fry on high flame till gets golden.
5: now add red chilli powder, salt, fennel seed powder, yogurt, green chilli, water 1/2 cup mix and cook on high flame till the oil sepraets.
6: add the kofta and cook on medium flame till gets firm, then remove the kofta and fry them and keep aside. (the frying part of the video is missing)
7: now add the potatoes, water mix and cook on high flame till the potatoes are tender.
8: add the washed rice, water, fresh coriander, salt 1 tbsp (extra) should be 1 & 1/2 inch above the rice, cover and cook on high flame till the water dries.
9: once the water dries add food colour, kewra water, cover the lid with a tea towel, place the pot on a tawa and first 10 minutes on high flame and then lower the flame and simmer for 10 to 12 minutes.
10: garnish with boiled eggs, kofta, fried nuts.
11: serve hot with salad, raita.
